Black barley

Barley – old fashioned goodness

Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.

To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.

Preserving lemons

Preserved lemons

Preserved lemons (salted lemons) are a much-loved condiment in Moroccan and other North African cuisines.

To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.

Barley

Barley

Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!

To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.

End of content

End of content